Chicken Biryani

Marination: Mix yogurt, ginger paste, garlic paste, lemon juice, 2 tbsp Garam Masala, 1 tsp salt, and black pepper. Add chicken and marinate for 20 minutes in the refrigerator.

Frying preparation: Fry the onions and 3 potatoes; set the onions aside for the final layer.

Flavored stock: Boil 5 cups of water (including 2 cups chicken broth). Lightly crush 2 cardamoms, 2 cloves, and 1 cinnamon stick, wrap in a cloth, and add to the water.

Rice: Add 1 cup of rice into the flavored stock, boil for 2 minutes, and drain

Cooking the chicken: In a greased pan, fry the chicken; add 1 tsp salt, 1 tsp chili powder, 1 tsp turmeric, 4 tbsp fried onions, 4 diced tomatoes, and 2 tbsp yogurt sauce. Cook for 30 minutes, then add the fried potatoes and cook a bit longer.

Saffron butter: Heat 3 tbsp butter and mix with 2 tbsp crushed saffron.

Layering: Spread a layer of boiled rice in the pot, add the chicken, then another thin layer of rice. Add lemon slices, parsley, mint, caramelized onions, and green onions. Finish with a final layer of rice and sprinkle the remaining green onions on top.

Final cook: Make small holes in the rice, drizzle with saffron butter, cover, and cook for 15 minutes.

Garnish: Garnish with caramelized onions and fresh herbs before serving.